Gallery: First Look: Cocktails at Ginny's Supper Club in Harlem, NY

Marcus Sipping a Powell

Marcus Saumuelsson definitely wins the award for Best Dressed At All Time. He's frequently at the restaurant and when he's not in his chef gear, he's dressed to a T. You can catch him walking through the dining room, greeting customers, meeting with local artists and musicians at Ginny's, or relaxing on the outdoor patio with a drink in hand.

The Harlem Mule ($15)

A play on the Japanese Mule introduced in Gary Regan's Best Cocktails of 2011/12, it's made with Japanese whiskey, ginger, basil, and a dash of Peychaud's bitters. Ginny's drink manager Moses Laboy explains, "I really wanted to make a whiskey version of the cocktail but I wanted to use a delicious, exotic whiskey, hence the Yamazaki 12 year old."

Powell ($14)

Peach and pecan bourbon, sloe gin, and lemon pour into a coupe glass ruby red. “There's an old cocktail, the Black Hawk, which is a simpler version of this. I really wanted to make a fruity whiskey cocktail that would remain on the dry side. The pecan in the bourbon underscores the layers of stone fruit,” says cocktail consultant Eben Klemm.

Good Times ($12)

An easy sipper, the Good Times is a gimlet variant made with gin and flavored with thyme and Dutch's Colonial bitters. “This is a great tasting cocktail, it's a little sweet with citrus and savory flavors," says Moses.

Sazerac ($13)

A classic Sazerac by way of Sweden with a touch of caraway infused into the rye, which also gets cut with a bit of cognac. Eben explains, "since caraway is a natural with rye bread, why not update this most ancient of cocktails with a little caraway infusion into the rye whiskey? It lends it a nice spiciness.”

Ramos ($12)

“This cocktail is a direct play on the famous New Orleans classic, the Ramos Gin Fizz," says Moses. The egg white lends this gin and soda-based drink a huge amount of body, with a thick cap of frothy sweet meringue floating on top.

Triple Caipirinha ($15)

A classic lime and Cachaça caipirinha gets updated with flavors of muddled cucumber, kumquat, and grapefruit. "Given the Asian influences on the food menu, I thought it would be nice to sneak in a few East-West fusion ingredients to make this drink more refreshing,” says Eben.

Rooster Colada ($14)

Perhaps the sweetest drink on the menu with coconut, strawberries, pineapple, and cream, it drinks more like a dessert (though it's still quite potent). “This cocktail is a homage to the classic piña colada and it brings all the fun of the coconut and fresh fruit flavors of the original cocktail with a great texture pronounced by the toasted almond garnish,” says Moses.

St. Claire ($15)

It's pink, but it's anything but girly. Made with house-made coconut vodka, allspice, falernum, cranberry compote, and lime, the St. Claire is deceptively strong. “This was about taking a simple, modern cocktail, coconut rum and cranberry, and elevating it with gourmet ingredients. The layers of island spice really augment the fresh coconut and cranberry,” says Eben.

Invigorator ($13)

Vodka, coffee liqueur from Danish producer Heering, Irish cream, and espresso come together in a sweet and creamy martini. “This cocktail packs a whole lot of caffeine energy with its ounce of espresso and coffee liqueur. Great for partying at Ginny's in the late night hours," explains Moses.